Indian Main Courses

Kadhai Chole/Chana! (wok garbanzo beans:):))

Name: Kadhai Chole/Chana! (wok garbanzo beans:):))
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian, Vegan
Ingredients: 2 cans garbanzo beans; 4 medium tomatoes chopped; 2 cups fresh coriander leaves chopped; 2 inch ginger chopped; 4 cloves garlic chopped; 2 green chillies; 1 cup water; 1 teaspoon salt or to taste; 1/2 teaspoon sugar; 2 dried bay leaves; 1/4 teaspoon cinnamon powder or 1/2 inch cinnamon stick; 2 cardamoms or 1/2 teaspoon cardamom seeds; 2 cloves laung; 2 dried red chilles; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon pomegranate seed powder or rock salt; 2 teaspoon oil; 1 teaspoon chole masala (optional, I did not use it. Chole fanatics probably cant live without it!)

There are a lot of ways chole can be made. This is my version of Kadhai Chole. The picture doesnt…

Ready 45 minutes
Serves 4 servings
Prep 35 minutes
Cook 10 minutes

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Recipe

Kadhai Chole/Chana! (wok garbanzo beans)

A bean based main course

Serves 4 servings
Prep 35 minutes
Cook 10 minutes
Total 45 minutes

Ingredients

2 cans garbanzo beans
4 medium tomatoes chopped
2 cups fresh coriander leaves chopped
2 inch ginger chopped
4 cloves garlic chopped
2 green chillies
1 cup water
1 teaspoon salt or to taste
1/2 teaspoon sugar
2 dried bay leaves
1/4 teaspoon cinnamon powder or 1/2 inch cinnamon stick
2 cardamoms or 1/2 teaspoon cardamom seeds
2 cloves laung
2 dried red chilles
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon pomegranate seed powder or rock salt
2 teaspoon oil
1 teaspoon chole masala (optional, I did not use it. Chole fanatics probably cant live without it!)

Instructions

1
In a blender, add 3 tomatoes, 4 cloves garlic, 3/4 of the chopped ginger, 2 green chillies and 1/2 can garbanzo beans.
2
Puree the contents and keep aside.
3
In a large pan, heat the oil and add all the spices (red chillies, bay leaves, powders etc).
4
Let them roast on medium heat for 3 minutes.
5
Add the puree to the pan and let simmer for 15-20 minutes until the puree thickens and starts to leave the sides of the pan.
6
Pressure cook the garbanzo beans for at least 2 whistles.
7
In the large pan with the puree, add the coriander leaves, the remaining ginger, cooked garbanzo beans, 1 chopped tomato, salt and sugar and water. you can add chopped red, green bell pepper too!
8
Let this simmer for 10 minutes covered on medium heat.
9
Garnish with some lemon juice and chopped white onion.
10
Serve hot with rotis, puris!!